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Tuesday, March 20, 2012

Tom Yum Goong - Hot and Sour Lemongrass Soup

From the kitchen of One Perfect Bite...This hot and sour lemongrass soup is arguably the most famous of those that come from Thailand. I make it several times a year on those occasions when I want to serve a light but filling meatless meal. You'll find it is surprisingly easy to make despite a seemingly endless list of ingredients. I have several versions of this soup and I was initially at odds as to which I would share with you tonight. I finally settled on this classic preparation which is an adaption of one that can be found on the Temple of Thai website. There are loads of shortcuts that can be taken when making this soup, but I think its important to know how the classic version tastes before over-simplifying the base recipe. Having said that, I have to admit that I've been known to use the shortcuts. If you find you enjoy this soup you might want to try one of the concentrated bases that are now available for Tom Yum Goong. It makes quick work of the tasks associated with the assembly of this soup. Most of the ingredients needed to make this soup can be found in any large grocery store. Only galangal and keffir lime leaves are problematic. If you can't find galangal use ginger and if you can't find keffir lime leaves bypass them and continue with the recipe. This is a lovely version of the soup, but if you'd like to try one that is easier to make give the one found here a try. Purists will love the recipe below.

This sounds delicious. I have discovered that I can substitute ginger root for galangal root, but the chances of fresh lemongrass in our part of rural France is unlikely. Somehow I do not thing dried will be the same. I will look around. Thanks Diane

Love this recipe! I will have to look for the galangal the next time I am at the Asian grocery store. This is actually what my husband gets anytime we go out for Thai food...he would love it if I made it at home!

Thai soups are among the most satisfying in the world of cuisine--in my opinion, of course!! I keep galangal in the freezer and snip a few kefir lime leaves from the tree at my favorite Thai restaurant as needed (with permission).

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